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Balsamic Brown Butter Tortellini with Spinach and Hazelnuts
Looking for a delicious and easy weeknight meal? Look no further! This Balsamic Brown Butter Tortellini with Spinach and Hazelnuts is packed with flavor and sure to become a family favorite in no time.
Ingredients:
- 1 package of refrigerated tortellini
- 4 tablespoons of butter
- 2 tablespoons of balsamic vinegar
- 2 cups of fresh spinach
- 1/2 cup of chopped hazelnuts
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions:
- Cook tortellini according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Cook until butter turns a golden brown color, stirring constantly.
- Add balsamic vinegar to the brown butter, and stir to combine.
- Toss in spinach and hazelnuts, cooking until spinach is wilted.
- Add cooked tortellini to the skillet, stirring to coat in the balsamic brown butter sauce.
- Season with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese.
Popular questions:
- Q: Can I use frozen tortellini instead of refrigerated?
A: Yes, you can substitute frozen tortellini, just be sure to adjust the cooking time accordingly.
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Helpful tips:
- Try adding a sprinkle of red pepper flakes for a touch of heat.
- For a creamier sauce, stir in a tablespoon of heavy cream at the end.
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Expert Secrets:
- Allow the butter to brown slowly to develop a deeper, nuttier flavor.
- Toast the hazelnuts before adding them for added crunch and aroma.
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